Smoked Kielbasa

Smoked kielbasa is a cured pork sausage formed into thick links or a ring. It has a firm, juicy snap with a pronounced smoky aroma and garlic seasoning, and it browns well without crumbling. Use it sliced in soups and stews, griddled or grilled whole, or pan-seared; it is sold fully cooked in U-shaped coils or straight links.\n\nOriginating in Poland, kielbasa refers broadly to sausage, with regional styles that traditionally used curing and cold smoking. Polish and Central European immigrants popularized smoked versions in North America, and modern producers use controlled smoking and steaming to finish the product.